Mango Rice Salad with Grilled Shrimp

           Entrees, Intermediate, Recipes
Mango Rice Salad with Grilled Shrimp
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1 Tablespoon garlic, minced

1 Tablespoon ginger, peeled and minced

1 Tablespoon coconut aminos

4 teaspoons curry powder

1/8 teaspoon ground red pepper

1/8 teaspoon ground cumin

1 ½ pounds medium shrimp, peeled and deveined (about 36 shrimp)

2/3 cup coconut milk

1 ¼ cup uncooked brown rice

¾ cup shredded carrot

2 mangoes, diced

1 red bell pepper, diced

½ cup green onions, sliced

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh cilantro or 1 teaspoon freeze dried

2 Tablespoon fresh lime juice

½ teaspoon salt


Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Combine coconut milk and remaining amount of water needed to cook 1 ½ cup brown rice (look at your package for amounts on this) in a medium saucepan; bring to a boil. Add rice. Cover, reduce heat and simmer 40-50 minutes (again, check your package for a time on this) or until liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with oil; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes